Classification of Vegetable Oils

R. Zamora, G. Gomez and F. J. Hidalgo, Classification of vegetable oils by high-resolution C NMR spectroscopy using chromatographically obtained oil fractions , /Am Oil Chem Soc, 2002, 79, 267-72. 

E. F. 2010. Classification of vegetable oils according to their botanical origin using amino acid profiles established by high performance hquid chromatography with UV-vis detection A first approach. Food Chem. 120 1149-1154. 

Some recent applications of LDA include the classification of vegetable oils using the data obtained from an array of gas sensors and the use of proton magnetic resonance spectra to discriminate between normal and cancerous ovarian tissue. 

We claim less for science in the extraction of animal and vegetable oils, which has been practised since time immemorial, but must place to the credit side of the account the responsibility for the differentiation and classification of such oils, the selection of their most useful applications, with methods of purification and of analysis and valuation. 

It deals with the importance, classification, materials and methods, modification, characterisation, curing, structure-property relationships and apphcations of vegetable oil-based polyesters. The chapter also includes a short review of polyesters from various vegetable oils. 

Abstract This chapter describes vegetable oil-based polymer nanocomposites. It deals with the importance, comparison with conventional composites, classification, materials and methods, characterisation, properties and applications of vegetable oil-based polymer nanocomposites. The chapter also includes a short review of polymer nanocomposites of polyester, polyurethanes and epoxies based on different vegetable oils and nanomaterials. The chapter shows that the formation of suitable vegetable oil-based polymer nanocomposite can be considered to be a means of enhancing many of the desirable properties of such polymers or of obtaining materials with an intrinsically new set of properties which will extend their utility in a variety of advanced applications. Vegetable oil-based shape memory hyperbranched polyurethane nanocomposites can be sited as an exampie of such advanced products. 

Sato, T. (1994) Application of principal-component analysis on near-infrared spectroscopic data of vegetable-oils for their classification. Journal of the American Oil Chemists Society, 71, 293-8. 

Catharine, R.R., Haddad, R., Cabrrni, L.G., Cunha, B.S., Sawaya, A.C.H.E, Eberlin, M.N. (2005) Characterization of vegetable oils by electrospray ionization mass spectrometry fingerprinting classification, quality, adulteration, and aging. Anal. Chem., 77,7429-7433. 

The paper describes the different chemical sensors and mathematical methods applied and presents the review of electronic tongue application for quantitative analysis (heavy metals and other impurities in river water, uranium in former mines, metal impurities in exhaust gases, ets) and for classification and taste determination of some beverages (coffee, bear, juice, wines), vegetable oil, milk, etc. [1]. 

Fatty acids consist of a hydrocarbon chain with a carboxylic acid at one end. They can be classified on the basis of the length of the hydrocarbon chain (Table 2.2) and whether there are any double bonds. Trivial names of fatty acids such as butyric, lauric, oleic and palmitic acids are in common use in the food industry. A form of short-hand is used to refer to triglycerides where POS is palmitic, oleic, stearic. If the chain length is the same an unsaturated fat will always have a lower melting point. Another classification of fats that is used is in terms of the degree of unsaturation of the fatty acids. Saturated fats are fats without any double bonds. Many animal fats are saturated, but some vegetable fats, e.g. coconut oil, are saturated also. Mono-unsaturated fats include oils like olive oil but also some partially hydrogenated fats. Polyunsaturated fats have many double bonds and include sunflower oil. Because they are... 

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